Cranberry Cookies

by Mua is as light as a chrysanthemum

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

This is a classic biscuit, and it is a delicious biscuit with zero failure. Cranberry is still a female ruby. Eat more.

The recipe has been changed to reduce the amount of sugar, but I ate just right

Ingredients

Cranberry Cookies

1. Weigh the butter

2. Melt in water (if you use powdered sugar, you can omit this step and just soften at room temperature)

3. Pour in sugar, don't need to beat, just mix well

4. Pour in the pouring liquid and mix well

5. Pour in the cranberries, I cut a few cuts

6. Sift in the low powder

7. Mix until there is no dry powder

8. Organize into a 4*6 cuboid and freeze for 1 hour

9. Cut the frozen biscuit into a thickness of 5-7 mm, and preheat the oven

10. Put it in the oven, 165 degrees for about 20 minutes, and bake until the edges are slightly yellow.

11. It's soft right after it's roasted, and it's ready to be eaten after cooling

Tips:
Use powdered sugar to skip the second step, just pour into powdered sugar and soften it at room temperature

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